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Cut shrimp in half lengthwise, if desired, reserving 6 for garnish. Wash and trim beans, julienne (thin, matchstick strips) if desired. Wash zucchini and red pepper, cut into thin 2-inch sticks. You
should have 5 to 6 cups of vegetables. Set aside. Sauté garlic in olive oil until it begins to brown; add shrimp, cook and stir until pink. Remove shrimp, add vegetables and sauté until lightly cooked.
Return shrimp to pan; add wine, herbs, salt and pepper to taste; cook and stir until shrimp are done, 2 to 3 minutes. Keep warm.
Balsamic Pasta Directions: Combine eggs, vinegar, water and salt, beat lightly to mix. Put 2 cups flour in food processor. With motor running, drizzle in the egg mixture, processing until a firm dough forms. Remove from processor and knead until smooth, about 2 minutes, adding flour as needed. Roll, a small amount at a time, using a pasta machine. Cut into 18 strips. 6 x 2 1/2 inches. Cover and set aside. Cook pasta in boiling salted water; drain.
Tomato Butter Sauce Directions: Wash tomatoes and cut in half; place cut side down in a fry pan. Add butter. Cover and cook over medium-low heat
until soft, about 10 minutes. Press through a sieve or food mill to remove skin and seeds. Whip cream and fold into tomato sauce. Season to taste. Keep warm.
To Serve: Roll cooked pasta strips around a bundle of vegetables and shrimp. Arrange pasta bundles on serving plate; spoon over Tomato Butter sauce and garnish with a perfect shrimp. Yield 6 Servings.
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